---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Rice
       Yield: 6 servings
       4 c  Hot cooked rice
       1 c  Diced roast pork
       1 c  Diced cooked shrimp
       1 c  Diced cooked chicken
       2 c  Fresh bean sprouts
       2    Scallions, chopped,
            -including green ends
       1 c  Shredded lettuce
       2    Eggs, slightly stirred
     1/4 ts Ground pepper
       1 ts M.s.g.
     1/4 c  Soy sauce
     1/4 c  Vegetable oil
   Add, subtract, substitute to your heart’s content.
   Mix together pepper, m.s.g. and soy sauce and set
   Heat wok or frying pan hot and dry.  Add one half of
   the oil.  Turn heat to medium.  Add the eggs, and stir
   lightly so the whites and yolks are mixed slightly.
   Remove from pan while still a little soft, and put
   Turn up heat; add remainder of oil and add the meats,
   bean sprouts and scallions.  Stir fry for 2 minutes.
   Add the hot rice.  Pour soy sauce mixture and mix
   thoroughly.  Put back the scrambled eggs.  Turn off
   heat and add the lettuce.  Stir and serve.
   Substitutions and Variations:  The fresh bean sprouts
   may not be obtainable in your area.  You may leave
   them out of the recipe and increase the amount of
   shredded lettuce to 2 cups.  A small green pepper,
   halved and finely diced is also a good substitute for
   the bean sprouts, and will brighten the color.
   From: Jim Lee’s Chinese Cookbook Shared By: Pat